Skinny Mint Chocolate Grahams

Ingredients

• 14 T. (200 g.) unsalted butter, at room temperature
• 1/2 c. (100 g.) sugar
• 2 T. honey
• 1 1/2 t. peppermint extract
• 1 1/2 c. (185 g.) all purpose flour
• 1 c. (130 g.) whole wheat flour
• 1/3 c. (30 g.) unsweetened cocoa powder
• 1 t. baking soda
• 1/2 t. fine sea salt
• 1 c. (170 g.) bittersweet chocolate chips
• 1 t. canola oil

Instructions

1. Preheat oven to 350 f. (180 c.).
2. Line two baking sheets with silicone baking mats or parchment paper. In the bowl of an electric mixer or in a large bowl using a handheld mixer, beat the butter, sugar, honey, and peppermint extract together until fluffy, stopping occasionally to scrape down the sides of the bowl.
3. Sift both flours, the cocoa powder, baking soda, and salt into a medium bowl. Add the dry ingredients to the butter mixture and mix on low speed until the mixture forms moist crumbs; do not overmix. Gather up the dough with your hands (it will come together when squeezed), and divide the dough into two equal-size pieces. Form each piece of dough into a rectangle measuring 4×6 inches, cover in plastic wrap, and refrigerate for at least 30 minutes and up to 2 days.
4. Place a piece of parchment paper on a work surface and lightly dust it with all-purpose flour. Place a portion of dough on the paper, dust it with flour and place a piece of plastic wrap over the dough. Roll the dough out until it is 1/8? thick, picking up the plastic once or twice to make sure there are no creases in the dough.
5. Cut the dough into the desired shapes using cookie cutters, and use a lightly floured spatula or bench scraper to transfer the crackers to one of the prepared baking sheets; reserve and chill the scraps. Prick each cracker a few times with a fork or comb and bake until they are crisp and smell chocolaty, 10-12 minutes, rotating the sheet once from front to back while baking. Transfer the crackers to a cooling rack.
6. While the first batch of crackers is baking, repeat the rolling and cutting process with another ball of dough; the chilled scraps can be re-rolled once.
7. In a small microwave-safe bowl or a double boiler, melt the chocolate chips until smooth. Remove from the heat and whisk in the canola oil. Using an offset spatula, spread about 1/2 t. of the melted chocolate mixture over each cracker and place them on a baking sheet. Refrigerate the graham crackers until the glaze is set, about 30 minutes. Once the glaze has set, store the crackers in an air-tight container in the refrigerator for up to 2 weeks.